Ingredients

The following ingredients have 0 Servings
  • 1 cup grated Idaho Russet Potatoes -- approximately 1 (¾ pound) potato,
  • ⅓ cup grated onion
  • ⅓ cup grated Pepper Jack cheese,
  • 2 tablespoons finely chopped Jalapeño pepper, (washed and dried, seeds removed)
  • ½ teaspoon minced garlic,
  • 2 teaspoons adobo sauce from chipotles in adobo sauce ((see notes))
  • 1 teaspoon salt
  • 1 large egg
  • olive oil

Instruction

  • Grate potato and onion. Use a food processor or hand grater to grate the potato and onion. (The former is much easier!) Then use your hands to squeeze as much liquid as possible out of the potatoes and onion.
  • Combine all of the ingredients. In a medium-sized mixing bowl, combine the potato and onion with the cheese, jalapeño, garlic, chipotle adobo sauce, salt and egg.
  • Sauté the pancakes. Generously coat a large sauté pan with olive olive oil, and place it over medium-high heat. Once the pan is very hot, shape the potato mixture into approximately tablespoon-sized pancakes, placing them in the hot pan as you go. There should be at least an inch or so between them. Gently press each one to flatten slightly. Cook until they are golden brown, about 2 minutes per side.
  • Serve immediately!